Thursday, June 9, 2011

Chocolate Angel Food Cake


Chocolate Angel Food Cake

Ingredients

  • 12 egg whites
  • 1 cup cake flour
  • 1/3 cup baking cocoa
  • 3/4 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1-2/3 cups sugar

  • ICING:
  • 1-3/4 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon fat-free milk
  • 3/4 teaspoon vanilla extract

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.
  • Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about ½ cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  • Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry.
  • Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
  • For icing, in a small bowl, beat the confectioners’ sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake.
  • Refrigerate leftovers. Yield: 16 servings.

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